Bibimbap is a Korean dish that is basically a bowl of warm white rice surrounded by various side dishes, including sauteed veggies and tofu, all served with a specific kind of chili sauce. Raechel makes it (I want to try soon, but I am lazy) and her version is zawesome beyond belief. In particular, the bap sauce is. . . it is soooo good. It is spicy, and usually that makes my mouth cry, but something about the plentiful rice and veggies tames that beast down to the point where I can eat loads of it. Here are some pictures from Raechel’s last bibimbap masterpiece, first up, her baked tofus:
Veggies! Here, from top left to bottom right, are garlicy red peppers, sauteed winter radishes (daikon mostly), and bok choy. Oh. Yeah.
My plate, all arranged. Pickles are often a part of bibimbap so I used some of the leftovers from the ones I made earlier in the month, so the plate line up is, from beside the fork, the bok choy, pickles, daikon saute, bap sauce, tofus, and peppers. In the center, just plane white rice. I think Raech uses sushi rice because the texture is so lovely.
A recipe for vegan bibimbap can be found here at Fat Free Vegan, and a recipe for the bap sauce can be found here, on the Fat Free Vegan blog. I link to this recipe specifically because Fat Free Vegan is an awesome website filled with a ton of healthy, really delicious recipe ideas, the best part being its organization. You can search by diet plan (if you have one) or, how I usually do it, by region of food or by main ingredient. Check out the sidebar for all the ways you can find something simple, tasty, and nutritious to put on your table. I really like this recipe, for Three Layer Mexican Pie. Delicious, and the cheez sauce is really great.